Friday, June 16, 2017

This great steak is considered something of a butcher shop
“secret,” but not because they’re selfish, and can’t stand the thought of you
being happy. It’s just an odd looking cut, which requires a specific trimming
technique to remove one of the toughest pieces of connective tissue on the
entire animal.

Combine that with the fact that there’s only one per cow, and
you have something that’s a little tricky to sell, although that seems to be
changing a bit. This steak has become popular on restaurant menus, going by the
name, “hanger steak,” and that’s led to it being carried in some of your finer
butcher shops.

Even though it takes a little bit of time, the trimming is
pretty simple, and probably easier than I made it look. Carefully trim away any
of the tough-feeling membranes on the surface, and divide in half lengthwise,
along the center connective tissue. Once that’s cut away, you’re pretty much
done, other than deciding how to cook it.

Butcher’s steak is great in a pan, under the broiler, and of
course, on the grill. It takes to marinades wonderfully, and can sub in for any
cut of steak in any recipe. It’s not only tender, and affordable, but also
extremely beefy.

This is probably the most strongly flavored steak cut, and
some even describe it as having a subtle gaminess, although I think that’s a bit much. There’s only one way to know for sure, so I really do hope you
give this a try soon. Enjoy!

Miguel, are you also on the peninsula? i am in the san carlos area and bianchini's has it. you should be able to find it relatively easily. just ask for hanger steaks. but if that doesn't work, try and better grocery store/butcher :P

Miguel, ask your butcher, it may not be in the case. I also live in SF. I buy meat at TJ's or WF, not found an independent butcher, so I would also like to know. But I have found you can get chicken neck and bones for stock if you ask, but they don't put those in the case.

I also have not been able to find a single hanger steak. The meat purveyors here in Fresno CA tell me they can order a case? I don't have the space for a case. Can you give us a hint where you found it?

You say that this cut is less expensive than filet mignon and rib-eye. Maybe that was true way back in 16 Jun 2017, but not here on 22 Aug 2017, My local NY market has hanger steak on occasion....for $23/lb. Yikes! My firstborn son cost about that.

That is slightly more expensive than filet mignon from the same source.

They have rib-eye steak for $12/lb.https://www.wegmans.com/products/meat/beef/steak/beef-ribeye-steak.html

My usual tactic it to wait until the expensive cuts get the "Reduced for Quick Sale" sticker, then buy them all and freeze them. At $23/lb.....that cut will have to be 3 days past expired and grey in color before it comes down to the price of fresh rib eye.

Chef John, Deliouse and easy recipe! The sauce that is made at the end with the balsamic and butter was so good with the steak, the acid from the balsamic cut the richness of the butter perfectly! Thank you Chef!!

Chef John,My butcher also thinks that part of this is the flat iron steak. Is that correct?I hope so, am trying it out today.Also, Brad Piper seemed to think it called for 2 lbs of salt. I think the measurement of 2 pounds was for the steak itself, then salt and pepper to taste.Bob